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Hearty Roasted Vegetables and Quinoa Power Bowl

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A nutritious and flavorful bowl combining roasted vegetables, chickpeas, and fluffy quinoa, topped with fresh herbs and a tangy dressing.

Ingredients

Vegetables and Chickpeas

  • 1 tablespoon olive oil
  • 1 can (15 ounces) chickpeas (drained and rinsed)
  • 1/2 teaspoon black pepper
  • 2 cups baby potatoes (halved)
  • 2 bell peppers chopped
  • 8 ounces cremini mushrooms (sliced)
  • 3/4 cup cherry tomatoes (halved)
  • 1/2 lemon juice
  • 1/4 cup kalamata olives (chopped)

Instructions 

  • Preheat oven to 400°F (200°C). Toss potatoes, peppers, mushrooms, chickpeas with olive oil, salt, and pepper. Roast for 20-25 minutes.
  • Cook quinoa according to package instructions. Fluff with a fork and stir in lemon juice.
  • Mix vegan mayo, dijon mustard, and agave nectar to make the dressing.
  • Assemble bowls with quinoa, roasted vegetables, chickpeas, cherry tomatoes, olives, and parsley. Drizzle with dressing and serve.

Notes

Feel free to add your favorite fresh herbs for extra flavor.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Vegetables